Green Herb Shrimp with Summer Squash Quinoa


Oh, to be a freelancer again.

That extended vacation from Google was quite nice. But… it’s 1:40 am and I still feel like I have a ton of work to do.

Cooking store-bought zucchini isn’t anything like cooking summer squash from the garden, so this definitely brought back some great memories from the house on Capitol Hill. It feels like it’s been ages.

I have a deadline in the morning, but Adriana (the bestie from middle/high school now roommate) and I have a date with Caroline Wright’s Twenty Dollar Twenty-Minute Meals tomorrow. So I need to make sure I have a couple of free hours in the evening to cook a proper dinner!




So, all that being said, I’m going to refrain from writing a full post tonight. I have a playlist and a fun twist on my own personal comfort food in store for you this week. No more of this letting-weeks-without-blogging escape my grasps.

And hopefully, you’re getting more sleep than I am this week!

I know, I know what you’re thinking. I chose this life. Womp, womp. I did. And I love/hate it (mostly love).

Until tomorrow, you have this: Sara Forte’s shrimp with herbed quinoa. Her book called for cous cous, but I only had quinoa. So we made it work.



Green Herb Shrimp with Summer Squash Quinoa, derived from the Sprouted Kitchen Cookbook

1/4 cup extra virgin olive oil
2 green onions, diced
2-3 tablespoons fresh mint leaves
1/2 cup fresh basil
1/2 cup fresh flat-leaf parsley
3 cloves garlic
3 anchovies
Pinch red pepper flakes
Juice of two limes

1 lb. large shrimp, peeled, deveined and tails off
3 medium-sized zucchini
1.5 cups quinoa
2 tablespoons red wine vinegar
1/2 cup feta cheese

In a medium-sized saucepan, cook the quinoa according to instructions, and set aside.

Combine the green onions, mint, basil, parsley, and garlic in a food processor, and pulse-grind until chopped and mixed. Then, add in the anchovies and slowly add in the olive oil until you have a pesto-like consistency. Throw in a few red pepper flakes, squeeze the lime juice in, and pulse-grind a few more times.

Marinate the shrimp in a few tablespoons of the pesto for about 1 hour, setting aside the remaining sauce.

Dice your zucchini, and saute with a drizzle of olive oil in a cast iron skillet until the edges just turn brown. Season with salt and pepper. In a large serving bowl, combine the quinoa with the remaining pesto, zuchinni, feta, and vinegar. Toss until mixed.

Cook the shrimp over high heat — no more than two minutes on each side. Brush with the burnt pesto from the skillet, and serve on top of a plate of quinoa.